Three-Alarm Spaghetti and Pinto Bean Chili

Dinner ready in 35 minutes! Check out this spaghetti and beans chili – a flavorful meal!

  • Prep Time 10 min
  • Total Time 35 min
  • Servings 4

1
tablespoon vegetable oil
1
large onion, chopped (1 cup)
1
medium green bell pepper, chopped (1 cup)
3
cups water
1/2
cup taco sauce
2
teaspoons chili powder
1/2
teaspoon salt
1/4
teaspoon ground cinnamon
2
cans (10 ounces each) diced tomatoes and green chilies, undrained
4
ounces uncooked spaghetti, broken into thirds (1 1/2 cups)
1
can (15 to 16 ounces) pinto beans, rinsed and drained
Sour cream, if desired
Jalapeño chilies, if desired

  • 1 Heat oil in 4-quart Dutch oven over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally until crisp-tender.
  • 2 Stir in remaining ingredients except spaghetti and beans. Heat to boiling; reduce heat to medium-low. Simmer uncovered 5 minutes, stirring occasionally.
  • 3 Stir in spaghetti and beans. Heat to boiling; reduce heat to medium. Cook uncovered 8 to 10 minutes, stirring occasionally until spaghetti is tender. Garnish each serving with sour cream and jalapeño chilies.

Expert Tips

This chili recipe is based on the well-known Cincinnati chili, which is traditionally chili served over spaghetti. To save time and energy, the spaghetti is cooked right along with this spicy chili.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
315
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
1030mg
1030%;
Total Carbohydrate
66g
66%
(Dietary Fiber
13g
13%
),
Protein
14g
14%
;
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.